Robiola-Stuffed Figs with Pomegranate

  • Serves

    makes 15

  • Cook

    15 minutes


Pungent robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


  • 1 pint fresh figs (about 15 figs), stemmed
  • 8 oz. robiola cheese, rind removed, at room temperature
  • 2 tbsp. honey
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. pomegranate seeds
  • Dill sprigs, for garnish


Step 1

Working from the stem end of each fig and using a paring knife, cut an "x", about halfway toward the base; set aside. Mix robiola, honey, salt and pepper in a bowl. Spoon filling into a piping bag with a plain 1⁄2" tip; pipe about 1 tsp. into each fig; garnish with pomegranate seeds and dill sprigs.

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